Good Hygienic Practices (Eating/Drinking/ Smoking/Other) "Observed several open / partially drank water bottles & soda cans in the main kitchen area. ( All drinks in food prep, stock or service areas must have a lid which does not require removal for drinking. Bottles w/ screw caps & cans are not allowed)"
Cross-contamination of Raw/cooked foods/Other "Cross Contamination: Observed raw eggs & sausage stored on the same shelf with & directly above uncovered cheese, & ham. ( Do not store any raw egg or meat items above or in direct contact with any produce or ready to eat food items)"
Approved Systems (HACCP Plans/Time as Public Health Control) "No time log for potentially hazardous food items held off temperature. ( Food establishments may use time as a public health control for potentially hazardous food items that are held off temperature. Time log must include the NAME, DATE TIME MADE & TIME REMOVED. A 4-hr time window is allowed) EX: Kolache 8am-12pm 2-1-13"
No Evidence of Insect Contamination Observed gnats in the kitchen & dining area. (Provide proper pest control measures)
"Approved Sewage/Wastewater Disposal System, Proper Disposal" No toilet paper in restroom. ( Provide toilet paper in restroom at all times)
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